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Sunday, 19 October 2008

Venison with quince sauce

The days are getting seriously short now, and we haven't got outdoor lighting, but a little thing like pitch-darkness won't stop my husband from firing up the Weber!

This was a gorgeous piece of venison fillet from Blackface (another fab online supplier - real world shopping is for wimps) just done really simply on charcoal with a bit of salt & pepper. Then to serve I melted a bit of my quince marmalade with a slosh of cheap brandy and a slosh of balsamic and reduced it to a thick, luscious sauce.

The meat was amazing! So fine textured it was almost like liver, perfectly tender and the right amount of rare. Seriously, the only thing a good beef steak has over this is the crispy fatty bits around the edge. Which I probably shouldn't eat anyway...

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